Tuna Minilla Casserole

Tuna Minilla Casserole
Print Recipe
8 to 10 servings Cazuela de Minilla de Atún
Ingredients
  • 1/4 cup vegetable oil
  • 3/4 cup chopped white onion
  • 1 garlic clove finely chopped
  • 1 1/2 pounds (about 6) ripe Roma tomatoes chopped
  • 2 7-ounce cans tuna drained and shredded
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 cup roughly chopped raisins
  • 1/4 cup manzanilla olives stuffed with pimientos roughly chopped
  • 1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
  • 1 tablespoon capers
  • 3 tablespoons Italian or flat-leaf parsley chopped
  • 1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
  • all-purpose flour for rolling out the puff pastry
  • 1 egg optional
  • 2 tablespoons water optional
To Prepare
  • In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
  • Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
  • Preheat oven to 425°F.
  • Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
  • Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
  • Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.
Ingredients
  • 1/4 cup vegetable oil
  • 3/4 cup chopped white onion
  • 1 garlic clove finely chopped
  • 1 1/2 pounds (about 6) ripe Roma tomatoes chopped
  • 2 7-ounce cans tuna drained and shredded
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 cup roughly chopped raisins
  • 1/4 cup manzanilla olives stuffed with pimientos roughly chopped
  • 1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
  • 1 tablespoon capers
  • 3 tablespoons Italian or flat-leaf parsley chopped
  • 1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
  • all-purpose flour for rolling out the puff pastry
  • 1 egg optional
  • 2 tablespoons water optional
To Prepare
  • In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
  • Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
  • Preheat oven to 425°F.
  • Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
  • Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
  • Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.

20 comments on “Tuna Minilla Casserole

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  1. I made this tonight. It was wonderful. My daughter came over and I had her try a bite, she ended up eating 2 tortillas stuffed with the tuna. I would definitely make it again. I just recently found your show and I can’t begin to tell you how much I have enjoyed watching you and your family. You have a beautiful spirit. I have tried several of your recipes and they were all good. You introduced me to chipotle in adobe and I love it. Thanks for teaching us about Mexico, the people, the history and the food.

  2. If I make this ahead, would you recommend adding the pastry at the last minute before it is baked? Will it get soggy if I put a bottom layer of pasty in ahead?

    Love your enthusiam and cookbook. My husband calls Alisa pound cake 2 pound cake because it comes out so moist and delicious!

    Thanks, Sabrina G.

    1. Hi Sabrina, Thank you so much for getting my cookbook! I like to have the oven preheated before I assemble the casserole with the filling and the dough, so I can just pop it right in. The dough shouldn’t get soggy if you put some on the bottom.

  3. Hola, Pati – Me gusto mucho su programma. What port city did You say that Cazuela de Minilla de Atún originated in? Muchas Gracias!

  4. Do you know the name of the Le Creuset pan this dish was cooked in? I see both a 2 quart and a 3 quart tarte tatin dish on the Le Creuset website, but the dimensions of both seem smaller than the one used in this episode.

    Any ideas?

    Matt

  5. The tuna minilla casserole is my families favorite!!!! Thank you Pati, you are amazing 🙂 I love watching your show on monday.

  6. When I was watching the episode, I thought Pati said to bake this for 20 minutes at 425F. Here, however, it says 25 to 30 minutes at 350F. Did I hear wrong? Will it work just as well to bake it a little faster at the higher temperature? Thanks.

  7. Will this fit in a deep dish pie plate, or should it be a round casserole dish? Am I supposed to cut the puff pastry to a round shape?

    Love your food Pati & you’re a delite to watch.
    thank you!

    1. Thanks Pat! Yes it would fit in a deep dish pie! It can be any shape you want, just leave enough dough to go a bit over the rim, for a nice crust.